1) Firstly prepare the pastry because it takes time to be chilled in the fridge.
Crumb the butter into the flour together, add the sugar, mix the egg and enough milk in to form a soft dough, follow by place one piece of cling film on top of the mixing bowl and put in the fridge for 30 minutes.

2) Meanwhile, you can make the jam by placing the strawberries, lemon juice, zest (optional) and sugar in a large saucepan. Gently heat over low heat and simmer until the sugar dissolves.

3) While the sugar is melting, preheat the oven to 180°c/gas 4 for the pastry.

4) Back to the jam, turn the heat up to medium-high and boil the mixture rapidly for 10-15 minutes while stirring sometimes.

5) Follow by doing the wrinkle test. If the jam is ready then remove the saucepan from the heat and let it sit for 10 minutes or until the edges of the jam set slightly. 6) Next, take the chilled pastry out of the fridge and the mixing bowl, wrap the pastry with cling film (to prevent it sticking on the working area) and roll out with a rolling pin, follow by shaping it with a pastry cutter, place the shaped pastry in a pie tin, and ensure that you prick the base with a fork to release any trapped air. After the pastry is all lined on the tray, it can be placed in the preheated oven for around 20 minutes.

7) When the pastry is ready, turn the heat to 160°c/gas2, then fill the ready made jam aproxiamtely half way in the pie and put it back to the